Drying is a great way to preserve summer berries

Janet Hackert, Nutrition and Health Education Specialist,
Harrison County, University of Missouri Extension

Summer
is a great time for berries. If you have extra berries that you’re not
sure what to do with, consider drying some of them.

University of Georgia Extension ranks strawberries as fair to good
for drying. They are also fairly easy to dehydrate and, as a soft berry,
they need no pre-treatment. Firm berries with a skin (e.g., blueberries,
currents, gooseberries and cranberries) need to be “checked” before
drying. This is done by plunging the berries in boiling water for 15
to 30 seconds, then into ice water to stop the cooking process. Then
the berries need to be drained on paper towels.

To dehydrate, simply place whole berries in a single layer on dehydrator
trays (so they do not touch) and dehydrate at 135-140 degrees F for
24-36 hours. For 1/4 to 3/8 inch strawberry slices, dehydrate for 7-15
hours or until dry, leathery and crisp. Smaller round berries should
rattle when dry. After dehydrating, let berries cool for 30-60 minutes.
Do not let dried berries sit too long or they may begin to pick up moisture
from the room air.

Next, condition the fruit. This helps distribute the moisture more
evenly throughout the container to avoid moisture build-up in any one
part. If moisture does build up, mold and other spoilage could occur.
Simply pack cool berries loosely in sealed plastic or glass containers
and store for 7-10 days, shaking daily to separate pieces. Moisture
distribution will even out more with each shaking. If condensation shows
up, re-dry and condition again.

Package dried conditioned berries in air-tight, moisture-tight containers
and store in a cool, dry place (they do not need to be frozen).